Vogue Loves: Cosmopolitan caviar

Imagine biting into your cocktail instead of sipping it. Bizarre as it may sound, that’s exactly the experience when you order from the new molecular mixology menu at the Oberoi’s Eau Bar.

Wielding a canister packed with liquid nitrogen and other chemistry lab play things, master bartender Shamdeng Tamang has deconstructed classic cocktails like the daiquiri and cosmopolitan into fancier, space-age versions.

The almond daiquiri comes accompanied by amaretto caviar, a litchi-sized quivering bubble of amaretto that’s been dipped in a calcium lactate bath. Pop it into your mouth before you have a sip of the daiquiri, and it explodes into a full sensory overload of liquid amaretto.

Tamang’s special touch: three chocolate chips per bubble, suspended in the centre.

Vogue approves of the makeover given to a girl's favourite cocktail, the cosmopolitan. Its modern cousin, the Cosmolecular, comes with a side of Cointreau caviar, into which crème de menthe droplets have been injected.

Fair warning to the social drinker, this tipple is deadlier than its pale pink shade will have you believe.

The molecular gastronomy menu (Rs 750- Rs 1,000) is available at the Eau Bar, The Oberoi Hotel until January 31.